Comparison of nutritional and chemical characteristics of selected mango, pineapple and mixed juice

Bikash C Sarker*and Sanchita Roy

Department of Agricultural Chemistry, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

*Corresponding author:

Article history: Received:18.10.2020, Accepted: 30.12.2020, Published Online: 31.12.2020

Cite this article:

Sarker BC and Roy S. 2020. Comparison of nutritional and chemical characteristics of selected mango, pineapple and mixed juice. Intl. J. Agric. Med. Plants. 1(1): 36-44.


Mango and pineapple are considered the major fruits in Bangladesh and some other countries attributable to its high food values, color variability, glorious style, attractive flavor, and medicinal properties. An exploration laboratory experiment was conducted using three mango cultivars namely Surjopuri, Amrupali, Haribhangha and a pineapple cv. Calendar to examine their nutritional value and chemical characteristics from fresh fruits and their mixed juice also. The attributes like moisture, ash, fiber, pH, titrable acidity, total sugars, β-carotene, vitamin-A, vitamin-C, Ca, P, Zn and Fe were estimated from the pulp juice and its mixture. Juice of pineapple recorded the highest moisture content (90.17%). The pulp juice of mango cv. Surjopuri which contained higher amount of ash (0.118%) and fiber (0.866%),total sugars (21.65 mg/100 g), Ca (132.06 mg/100 g), P (116.19 mg/100 g), Zn (54.48 mg/100 g), respectively. The pH and titrable acidity were the highest in juice of pineapple cv. Calendar. The highest amount of β-carotene, vitamin-A and vitamin-C were in the juice of mango cv. Haribhanga and the lowest was found in pineapple cv. Calendar (0.004 mg/100 g). Among all the mineral properties the amount of zinc was the highest (64.94 mg/100 g) in Calendar and the lowest amount of mineral iron was recorded0.317%. The mixed juice contained almost intermediate values without any remarkable change of nutritional and chemical properties. The present finding infers that juice of mango cultivar cv. Surjopuri contained higher minerals and cv. Haribhanga had vitamin-A and vitamin-C which was superior to pineapple cv. Calendar. Author did not mention the mixed fruit juice results. It is suggested that people should take fresh juice considering the mineral composition, sugar and antioxidant substances present in the mango and pineapple which is essential for health benefits and medicinal values.

Keywords: Mango, minerals, mixed juice, nutritional values, pineapple, vitamin.


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